Source: The Wichita Eagle - 05/02/01

3 tablespoons extra-virgin olive oil
1 (8 ounce) package sliced fresh white
    mushrooms, coarsely chopped
4 large scallions, trimmed and coarsely
    chopped (include some tender green tops)
1 small Vidalia or other sweet onion, coarsely chopped
1 large garlic clove, minced
1/2 teaspoon minced fresh rosemary or
    1/4 teaspoon dried rosemary, crumbled
2 cups frozen mixed yellow and white whole-
    kernel corn (do not thaw)
2 (14 1/2 ounce) cans chicken broth
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 pound shelled and deveined medium-size
    raw shrimp, halved lengthwise
1/2 cup half-and-half cream

Heat 2 tablespoons olive oil in large, heavy kettle over moderate heat 1 minute. Add mushrooms and cook, stirring often, until juices are released and these evaporate, about 5 minutes. Scoop mushrooms to large plate and reserve.

Add remaining 1 tablespoon oil to kettle; also add scallions, onion, garlic and rosemary. Cook and stir until scallions and onion are golden, about 3 minutes. Add corn, broth, salt and pepper; adjust heat so mixture bubbles gently, cover, and simmer 25 minutes.

With slotted spoon, scoop 2 cups soup solids into food processor and puree until smooth. Return to soup, add shrimp, and simmer just until they turn pink, 2 to 3 minutes.

Mix in cream and reserved mushrooms and bring to a simmer. Taste for salt and pepper, fine-tune, and serve.

Makes 4 to 6 servings.